




Ingredients
-
1 ¼ C flour
-
¼ C cornstarch
-
1 tsp baking powder
-
½ tsp baking soda
-
¼ tsp kosher salt
-
1 ½ tsp ground cinnamon
-
⅛ tsp ground cloves
-
⅛ tsp ground nutmeg
-
½ C canola oil
-
⅔ C light brown sugar, packed
-
⅔ C sugar
-
2 large eggs
-
1 ½ tsp pure vanilla extract
-
1 C pumpkin puree
-
⅓ C whole milk
-
Cinnamon Cream Cheese Frosting :
-
1 - 8 oz box, cream cheese, softened
-
1/4 C unsalted sweet cream butter, softened
-
2 C powdered sugar
-
2 tbsp salted caramel sauce
-
3-5 TBSP heavy whipping cream
-
½ C salted caramel sauce
-
1 squeeze bottle
-
1 large piping bag with star tip
Instructions
- Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
- Using a large bowl, whisk together the flour, cornstarch, baking
- powder, baking soda, salt, cinnamon, nutmeg and the cloves
- Using another large bowl, beat together the oil, brown sugar, and sugar until combined
- Beat in the eggs and vanilla until
- Gradually beat in the pumpkin puree
- Gradually beat in the dry ingredients until combined
- Scoop batter into the cupcake liners about ¾ way full
- Bake in the oven for 21 minutes or until a toothpick comes out clean
- Allow to cool completely
Cinnamon Cream Cheese Frosting :
- Using a standing mixer, beat the cream cheese, butter, 2 tbsp salted caramel, powdered sugar, and heavy whipping cream
- Continue beating until creamy and stiff with peaks
- Scoop frosting into piping bag
- Frost cooled cupcakes
- Pour the ½ C of caramel sauce into the squeeze bottle
- Drizzle over the frosting
Enjoy!!!